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By Amy Black | June 18, 2013
This is a traditional French breakfast; a mixture of spicy (from the radishes) and hearty (from the bread and butter). Spice up your morning and start your day off right with this recipe!
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By Amy | June 18, 2013
This kale soup recipe includes a few different substitutes to satisfy all palates.
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By Amy Black | June 18, 2013
This is homage to my years in South America. Not quite the same as the egg and beef ones I am accustomed to but oh-so-delicious.
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By Amy Black | June 07, 2013
We grow a lot of kale at Katchkie Farm, and kale chips make for a perfect afternoon snack!
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By Amy Black | June 07, 2013
This is a great recipe when you have lots of veggies in odd quantities lying around.
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By Amy Black | June 07, 2013
These dumplings can be made advance, up to step 6, and pan fried or put in the microwave until warm.
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By admin | June 07, 2013
Our monthly celebration of seasonality. Enjoy this salad in our cafes from June 10-16!
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By Liz Neumark | May 29, 2013
When you see my ingredients, you will understand why i say that we grow vegetable lasagna at Katchkie Farm. By late July and into September, I get all my vegetables from the field- peppers, onions, garlic, eggplant, zucchini, chard, and, of course, the tomatoes and herbs. I welcome any variations and additions. I will gather herbs and add them, including our parsley, basil, oregano, and thyme.
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By Liz Neumark | May 29, 2013
Here is a perfect vegetarian main dish or side. I particularly like to serve these peppers with a nice big green salad or sautéed leafy greens; they also are good with cheese or egg dishes at brunch. Plan on one to two per person, depending on the size of the peppers and what else is on the plates.
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By Liz Neumark | May 29, 2013
The typical impulse regarding corn is to have it as often as possible before it goes out of season. For us, this almost always means simply boiled or grilled and eaten off the cob. But we do manage the occasional departure, like this soup.
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By admin | May 14, 2013
A tart and sweet cocktail whose name means "for always."
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By admin | May 07, 2013
Our monthly celebration of seasonality.
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By admin | April 19, 2013
Our Katchkie Farm Tomato Jam makes this veggie burger so delectable.
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By admin | April 19, 2013
A fresh salad for spring!
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By admin | April 19, 2013
The true flavor of radishes shines with this simple, yet flavorful dressing.
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By admin | April 19, 2013
We love frittatas at any time of day.
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By admin | April 19, 2013
One of Dizzy's signature sides, people travel far and wide for this extra cheesy mac. If you can't make it to Dizzy's Club, recreate the magic with a batch of mac-n-cheese and your favorite jazz in the background.
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By admin | April 19, 2013
A delicious vegetarian option! Frozen peas are great to use because they are frozen at the peak of freshness.
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By admin | April 19, 2013
The pomegranate seeds add a nice sweetness to this savory salad.
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By admin | April 19, 2013
This first course makes a splash on our Spring 2013 menu!
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By admin | April 19, 2013
The hors d'oeuvre shown can be made by cutting the pizza dough into spheres.
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By Amy Black | April 19, 2013
A great trick is to make the recipe for 8 burgers (more or less, depending on the size of your patties) and freeze the ones that you will not be eating! It’s a quick and healthy meal for later!
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By admin | March 01, 2013
Celebrate the season with some of our clients' favorite timeless and festive recipes!
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By Great Perfromances | February 27, 2013
In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.
